Previous research emphasized that individuals with lower cooking skills were more likely to consume away from home food such as ready meals or take-out meals from fast food or restaurants. Time scarcity and cooking skills were identified as common barriers to prepare home meals. Many studies have investigated the reasons why people cook less. In designing strategies to promote home cooking, it is important to understand the patterns and correlates of home meal practices.
Therefore, home meal preparation has been increasingly promoted as a strategy for improving dietary quality and preventing obesity. More frequent home food preparation has been associated with better adherence to dietary objectives, higher intakes of fruits, vegetables, fiber, folate and vitamin A, while lower intakes of fat in young people. These studies highlighted that the consumption of food prepared away from home is associated with a lower quality diet and a higher body mass index, whereas benefits have been attributed to home-prepared food. In light of this observation, a number of studies have evaluated the potential impact of food prepared away from home on dietary quality, as well as weight status.
Additionally, the source of food consumed has changed: people consume less food prepared at home, whereas foods prepared away from home represent an increasing part of the diet. First, time devoted to cooking has decreased: in the United States, it has been reduced from 1:63 hour per day in 1965–1966 to 58 min in 2006–2007.
In industrialized countries, eating habits and cooking practices have considerably changed.
0 kommentar(er)
